Remove some of the fat from the duck split breasts and score the skin in a cross-hatch pattern.
Combine soy sauce with orange juice, ginger, honey and sesame oil. Brush on meat. Refrigerate duck 1 to 8 hours.
Preheat oven to 375°F (190°C).
Heat a non-stick skillet on high. Add split breasts skin-side down and cook on medium-high for 3 - 4 minutes. Drain off excess fat, if any.
Turn split breasts over to brown meat, then turn skin-side down again.
Finish cooking in the oven for 6 - 8 minutes.
Take out of the oven, cover and let stand 5 minutes before slicing.
Serve with sweet potatoes.
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.
© Société des alcools du Québec, 2007
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